Ingredients Jump to Instructions ↓

  1. 4 pounds spareribs, cut into 4-inch pieces (see Note) Kosher salt and freshly ground black pepper to taste

  2. 1/3 cup pure maple syrup

  3. 1/3 cup Dijon mustard

  4. 2 Tablespoons unsulfured molasses

  5. 2 Tablespoons cider vinegar

  6. 1 teaspoon ground cumin

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 350 degrees F. Line a shallow baking pan with non-stick foil. Sprinkle ribs with salt and pepper . Arrange ribs bony side down in a single layer in the baking pan and bake for 45 minutes to 1 hour. Meanwhile, combine maple syrup , Dijon mustard , molasses , cider vinegar , and cumin until well-mixed. Remove the spareribs, and drain the fat from the pan. Turn ribs over. Coat the ribs with 1/2 of the maple syrup sauce. Bake another 25 minutes. Turn ribs again, add remaining sauce, and cook another 5 minutes. Remove from oven and let rest for 5 minutes before serving. Yield: 10 servings as an appetizer (2 ribs each) Note: I couldn't find any pre-cut cocktail-size ribs this time, so I picked up a full rack of ribs at the grocery store and simply asked the butcher to cut the rack in half lengthwise. The sauce is great with full-size spareribs as well as beef shortribs. Recipe is easily doubled. Maple Cocktail Spareribs Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to, Inc.


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